Mayan Gold Potatoes
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Mayan Gold Potatoes

Mayan Gold potatoes have golden skin over deep yellow flesh, with a high-starch texture that cooks up beautifully fluffy. They share many similarities with Peruvian Gold and give us another option for this distinctive South American-style golden potato through a different grower. Mayan Gold is particularly good roasted, mashed, fried or pan fried, where its rich colour and fluffy texture really come through.

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$9.00 Per Kilo

Prices in AUD. Tax included. Shipping calculated at checkout.

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C o o k i n g   M e t h o d s   &   P r e p a r a t i o n

Mayan Gold's high starch and deeply coloured flesh make it an excellent roasting potato. Parboil before roasting, then finish in hot oil for a crisp golden exterior and fluffy centre.

The high-starch flesh produces a light, fluffy golden mash, with the deep colour making it distinctly different from a standard white-fleshed variety.

Parboil first, then finish in a hot pan with oil or butter. The outside develops crisp golden edges while the centre stays fluffy.

Also a good use for this high-starch variety, producing a soft, fluffy interior.

Mayan Gold has a relatively delicate golden skin that can be left on for most preparations. As a high-starch variety, parboiling before roasting or pan frying helps create a crisp exterior and fluffy centre. For mash, drain and steam dry well before mashing and avoid overworking the flesh once cooked. When frying, make sure the cut potatoes are dry before they hit the oil for the best crisp finish.


Store in a cool, dark and ventilated spot such as a pantry or cupboard, since the delicate, less dense flesh is slightly more sensitive to poor storage than modern varieties. Do not refrigerate, as cold affects flavour and texture, and the natural butteriness is part of what makes Mayan Gold special. Use within 1 to 2 weeks, since the less dense flesh gives it a shorter shelf life than modern high dry matter varieties. Handle gently and keep the bag undisturbed in a cool spot, in the paper bag rather than sealed plastic. Check the pale golden skin before cooking and cut away any greened areas. When your order arrives, unpack promptly and move it to a cool, dark spot, the vivid golden colour of the flesh is the variety's most distinctive feature, visible the moment you cut one open.

A close-up shot of a creamy baked potato dish with spinach and crispy bacon in a black skillet, set on a rustic wooden table with a beige napkin.

A b o u t   M a y a n   G o l d   P o t a t o e s

Mayan Gold sits alongside Peruvian Gold as one of the distinctive golden, South American-style specialty potatoes in the Spud Sisters range. It has deep yellow flesh, plenty of flavour and a high-starch texture that makes it particularly good for roasting, frying, fluffy mash and pan frying.

The similarity to Peruvian Gold is actually useful for us. Mayan Gold is grown here in Victoria by a different grower, giving us another opportunity to source this style of potato when seasonal conditions and harvests allow.

Like many of our specialty varieties, availability is limited and can vary considerably from season to season.

Provenance
Grown in Victoria in limited quantities, with availability depending on the seasonal harvest.


Mayan Gold's vivid golden yellow flesh signals a high carotenoid content, the same antioxidant family found in carrots, sweet potato and Andean Sunrise, with the deeper the yellow, the higher the level. It is a documented source of vitamins A and C, vitamin A being unusual in a potato and reflecting its Phureja lineage. Because it was developed to retain the flavour and nutritional profile of the wild Phureja species rather than bred primarily for yield, it keeps a nutritional complexity modern varieties often lose. Its naturally buttery flavour means it needs less added butter, cream or oil to taste rich, a practical benefit alongside the culinary one. It also offers potassium for healthy blood pressure and cardiovascular function, dietary fibre when eaten skin on, and is naturally gluten free. Its carotenoids are fat soluble, so cooking with a little oil or butter helps the body absorb them more effectively.

Mayan Gold and Peruvian Gold are very similar in style, both offering deeply golden flesh and a high-starch, fluffy texture suited to roasting, frying and mash. For Spud Sisters, the two varieties also give us some seasonal flexibility, with Mayan Gold sourced from Victoria and Peruvian Gold from Tasmania.

Mayan Gold was developed in Scotland from South American Phureja potatoes, drawing on potato genetics originating in the Andes. The breeding program aimed to retain the distinctive flavour and deep golden flesh associated with these potatoes while developing a variety suited to commercial growing conditions.

H e a r   f r o m   o u r   c u s t o m e r s

My favorite potato! These blue moons are brilliant for roasting so crispy on the outside and fluffy on the inside. All they need is 35 mins sliced and they are perfect.

Christina K
VERIFIED USER
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Haven’t used these potatoes before but pretty impressed. Made a very decent deep fried chips (nearly as good as a Yukon gold) , baked up well in my leek and potato bake. Absolutely worth trying if you get in fast.

Yolanda H.
VERIFIED USER
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These are the best potatoes I have ever cooked with. I made Purple Gnocchi. Do easy!!!!! So tasty!!!!! So pretty on the plate!!!!! Thankyou Spud Sistets

Liesl W.
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I purchased some Maris Piper Potatoes from Spud Sisters after trying for a little while to find somewhere that sells them and has available stock. Spud Sisters were very efficient and I not only received my order promptly but it was also in beautiful well protected packaging which showed me this company really cares about its products and customers. I highly recommend this company if you are after fresh potatoes with very respectful and honest customer service.

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T r u s t e d   b y   A u s t r a l i a ' s   B e s t   C h e f s

 

Our potatoes are used in restaurant kitchens across Australia, from leading fine dining restaurants to some of the country's most respected chefs. They choose Spud Sisters for specialist varieties, consistent quality and potatoes selected for the way they cook.

The same potatoes we supply to professional kitchens are the ones we send to your door. You're cooking with exactly the same quality trusted by the chefs we work with every week.

W h e r e   t o   b u y   t o n i g h t ?

Majority of our varieties occasionally appears at good green grocers and farmers markets, but stock is often inconsistent and is rarely, if ever, at supermarkets.

If you need it for a particular recipe or just to wow your friends with a showstopping dinner party dish, ordering ahead is the only way to guarantee it.

Check if Spud Sisters is at a market near you, or order online now for delivery to your door.

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CARE GUIDE

H o w   t o   s t o r e   y o u r   p o t a t o e s

Cool, dark and dry

A pantry or cupboard away from sunlight is ideal. Light exposure can cause greening and too much warmth accelerates sprouting.

Don’t refrigerate

Cold converts potato starch to sugar, affecting both flavour and texture when cooked. Starchy varieties are specifically sensitive to cold storage - so to keep the crisp and crunch you're looking for - keep them out of the fridge.

No sealed plastic bags

Potatoes need to breathe. The paper bag they arrive in is perfect or a breathable container.

Keep away from onions

Storing onions and potatoes together makes both deteriorate faster.

Shelf life

Fresh potatoes at the start of the season can keep for up to around 4 weeks in ideal conditions.

If it has a green tinge

Greening comes from light exposure and happens to any variety. Cut the green away generously and cook the rest; if it runs throughout, discard it.

When your order arrives

Open the box straight away and move the potatoes somewhere cool and dark. Minor transit marks are normal for fresh produce and don't affect flavour or quality.

STOCK UP NOW

D o n ' t   g e t   c a u g h t   s h o r t

 

Planning ahead? Order online and have it at your door in a week. Buying a couple of kilos now means you won't get caught short when you want to make a standout potato dish worth talking about. Our potatoes store well and depending on seasonality can keep for up to 4 weeks, so there's a good reason to have a kilo or two ready before the occasion demands it.

 
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Trust us, it's worth ordering before you need it!